AP1159A - Cereal-based dehydrated food and process for its preparation. - Google Patents
Cereal-based dehydrated food and process for its preparation. Download PDFInfo
- Publication number
- AP1159A AP1159A APAP/P/1999/001526A AP9901526A AP1159A AP 1159 A AP1159 A AP 1159A AP 9901526 A AP9901526 A AP 9901526A AP 1159 A AP1159 A AP 1159A
- Authority
- AP
- ARIPO
- Prior art keywords
- cereal
- grains
- soup
- flakes
- food
- Prior art date
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 50
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title claims description 6
- 239000004464 cereal grain Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims description 29
- 244000062793 Sorghum vulgare Species 0.000 claims description 18
- 235000019713 millet Nutrition 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 17
- 239000011230 binding agent Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 235000021395 porridge Nutrition 0.000 claims description 6
- 235000020985 whole grains Nutrition 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229920002488 Hemicellulose Polymers 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000016127 added sugars Nutrition 0.000 claims description 2
- 235000010633 broth Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000006835 compression Effects 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 235000010755 mineral Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000003925 fat Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 4
- 229910000397 disodium phosphate Inorganic materials 0.000 description 4
- 235000019800 disodium phosphate Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000001488 sodium phosphate Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000005299 abrasion Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
Husked cereal-based dehydrated food, in the form of precooked flakes comprising whole or fragmented, crushed cereal grains and whole or fragmented, crushed cereal grains in a pulverulent mixture based on cereal flour, the said food, once rehydrated, having a heterogeneous particulate structure.
Description
Cereal-based dehydrated food and process for its preparation
Technical Field
The present invention relates to a cereal-based dehydrated food, in the form of precooked flakes. The invention also relates to the process for preparing this food.
Summary of the state of the art
Cereal-based foods are traditionally a human staple food on all continents, in particular by virtue of the high calorific supply of these products.
The African continent is a major consumer of broths and porridges prepared manually from tropical cereal flours such as millet, sorghum, com and rice.
Cereal-based dehydrated foods, in the form of flakes, are numerous and are generally prepared from cereal flours. Document GB 2,100,111 describes a process for preparing flakes from premilled cereal grains.
Document EP-A-0,672,353 describes a cereal-based dehydrated food prepared from whole cereal grains. The grains are partially dehulled or used as they are, which has effects on the nutritional and sensory properties of the final product. According to EP-A-0,672,353, total removal of the sheath cannot be envisaged, on the one hand on technical grounds, and on the other hand because the product obtained would no longer have the desired consistency, associated with the presence of whole grains.
The present invention proposes to prepare a cereal-based dehydrated food which has a heterogeneous particulate structure and a porridge-type consistency, from completely dehulled whole cereal grains; the cereal grains retain their appearance as whole grains.
<o oo to cn
ΪΖ
APo01159
- 2 Summary of the invention
To this end, the cereal-based dehydrated food, in the form of precooked flakes according to the present invention, comprises, as a mixture, whole or fragmented, crushed dehulled cereal grains and whole or fragmented, crushed dehulled cereal grains in a pulverulent mixture based on cereal flour, the said food, once rehydrated, having a heterogeneous particulate structure.
The food according to the present invention, once rehydrated, has a particular porridge-type texture; in dehydrated form, it remains stable for several months, without any degradation of its nutritional or organoleptic qualities. It is consumed after rapid cooking for any meal of the day.
Another subject of the invention is a process for preparing the cerealbased dehydrated food, in the form of flakes, in which
i) a soup is prepared comprising cereal flour, a binder, sugar, a fat and whole or fragmented, dehulled cereal grains which have been rehydrated beforehand,
0 ii) the soup is cooked, iii) the said soup is compressed and dried as a film which is then reduced to flakes.
The present process makes it possible to prepare a composite flake,
5 i.e. a flake comprising whole or fragmented dehulled cereal grains, crushed in a flour-based matrix. It is easy to carry out, economical and also has the advantage of compressing and drying the flakes in a single step.
0 Detailed description of the invention
The cereal-based dehydrated food in the form of precooked flakes according to the present invention is a mixture of whole or fragmented, crushed dehulled cereal grains and of whole or fragmented, crushed dehulled
5 cereal grains in a pulverulent mixture based on flour and flakes of pulverulent mixture alone.
The proportion of flakes containing crushed cereal grains is not less than 30% by weight relative to the weight of the final mixture. These flakes
AP/P' 9 9 / 0 1 5 26
ΑΡϋ Ο 1 15 9
- 3 can be in the form of thin wafers whose size ranges from 2 to 4 mm with a thickness of between 0.5 and 1 mm as regards the crushed grains, depending on the type of cereal grain used, and from 0.4 to 0.7 mm between the grains. Their density can be between 150 and 300 g/1, with a moisture percentage of about 5 to 6%.
The cereal grains are preferably chosen from tropical cereals such as millet, com, rice or sorghum. They contribute towards the final texture of the product, but also give the desired characteristic taste.
Some of the said crushed cereal grains are combined in a flour-based pulverulent mixture. This pulverulent mixture can consist of cereal flour, ) sugar, fats and a binder.
The cereal flour is preferably chosen such that the flour and the whole grains come from the same type of cereal. To this end, the millet-based flakes contain crushed whole grains of millet in a mixture based on millet flour, which makes it possible to reinforce the typical taste of the said flakes. In the case of com flakes, for example, white com flour is preferably used.
0 The flour makes it possible to give the final product a certain consistency.
The amount of flour in the pulverulent mixture can represent 5 to 15% by weight relative to the total dry weight.
Sugar is added to the mixture. It acts as binder and as plasticizer. The amount of sugar added is from 5 to 15% by weight relative to the total dry weight.
The fat gives a creamy texture to the product once rehydrated. It can be supplied in the form of palm oil, for example, in a proportion of from 1 to
0 5% by weight.
The binder can be a starchy material, a gum or a hemicellulose, for example. A pregelatinized starchy material will preferably be used, such as pregelatinized cassava starch. The proportion of the binder can range from 1
5 to 10% by weight relative to the total weight.
An antioxidant can optionally be added to the pulverulent mixture since the millet-based dry products have a tendency to develop a rancid taste during storage. The reason for this is that millet contains up to 4 to 6% fats
ΛΓ/Γ' 9 9 / 0 1 5 26
ΑΡΟ Ο 1 15 9
- 4 with a high unsaturated fatty acid content. Disodium phosphate will preferably be chosen, which is preferably added as a wet mixture, in proportions of from 0.5 to 1% by weight relative to the total weight.
Additives can be added to the said flakes. These additives are, for example, vitamins, flavourings, added sugar or minerals, such as calcium, potassium or iron, for example.
For the sweetened flakes, sugar is preferably added in a proportion of 10 from 30 to 40% by weight relative to the total weight of the mixture.
Flavourings can be used, these being, for example, ginger, lemon, apple, strawberry and vanilla. They can be combined and are preferably added in a proportion of from 0.05 to 1% by weight relative to the weight of the total mixture. In the case of corn-based flakes, it is possible to obtain an acidic taste by adding citric acid, for example, in a proportion of from 0.5 to 1.5% by weight relative to the total mixture. 60
The flakes according to the present invention remain stable for several
0 months and are consumed after rehydration, preferably, by rapid cooking of cn the flakes for 5 to 7 minutes or simple addition of hot water at 50-100°C, milk or another edible liquid. { ,
K
After cooking, the food according to the invention has a
5 heterogeneous particulate structure which is characterized by a porridge-type consistency and appearance.
The dehydrated food in the form of flakes is prepared by the following process, which consists in:
0 i) preparing a soup comprising cereal flour, a binder, sugar, a fat and whole or fragmented, dehulled cereal grains which have been rehydrated beforehand, ii) cooking the soup, iii) compressing and drying the said soup as a film which is then
5 reduced to flakes.
To carry out the present process, a soup is prepared containing the pulverulent ingredients as described above.
ΑΡΟ Ρ1 1 5 9
- 5 For the preparation of the soup, a pan-type mixer with a stirrer is preferably used. The base soup is prepared by mixing together, in water: the pulverulent ingredients and the whole or fragmented, pretreated cereal grains. The proportion of the grains in the soup can range from 35 to 70% by weight.
The soup can also be prepared continuously by in-line metering of the various ingredients.
The treatment of the cereal grains consists in cleaning them in order to remove dust, stones and other debris which may be present. They are then dehulled, since the husk has a negative effect on the texture and taste of the ) product, and since it can also contain anti-nutritional compounds which it is preferable to remove, for example polyphenols. The husking can be carried out by abrasion, for example.
When the cereal used is com, the preparation preferably consists in cleaning the grains, husking them, de-germing them and then fragmenting them into groats of 1 to 4 mm or into semolina, depending on the desired
0 final product. The dehulled grains can then be softened, by soaking in water for a minimum period of 1 hour and preferably 2 to 6 hours at room temperature. The grains can then be drained for 10 to 15 minutes, for example.
y 2 5 The soup obtained after adding the said softened grains can be homogenized at high speed for a few seconds, for example. It has a water content preferably of between 50 and 55%.
The grains can then be transported by pumping the soup, which is then cooked continuously in a tube, for example by injecting steam at 1203 0 130°C for 4 to 6 minutes depending on the type of cereal, and in particular until the starchy material gelatinizes.
The soup is then dried. The drying is preferably carried out on rollers and more particularly on two-cylinder dryers. This technique also has the
5 advantage of allowing the compression and drying to be carried out in a single step. The spacing between the drying rollers can range between 0.3 and 0.65 mm and preferably from 0.45 to 0.60 mm. The thickness of the film thus obtained can be between 0.5 and 1.0 mm as regards the grains and from 0.4 to 0.7 mm between the grains.
’P' 99/01526
APO 0 115 9
- 6 After drying, the percentage of moisture in the film is preferably between 5 and 6%; for this, the film is optionally dried quickly, preferably under a stream of hot air.
The dry film is then reduced to flakes with an apparent density 5 preferably of between 150 and 300 g/1. The flakes can then be dry-mixed with sugar or flavourings in a mixer, for example.
The process according to the present invention makes it possible to obtain a cereal-based dehydrated food, in the form of precooked flakes comprising whole or fragmented, crushed dehulled cereal grains in a flourbased matrix. It also has the advantage of being simple, rapid and economical.
The examples described below are not limiting and serve to illustrate the invention. The percentages and the parts are indicated on a weight basis.
Example 1, millet flakes kg of whole millet grains, dehulled beforehand by abrasion, are
0 soaked in a tank containing water for 4 hours at room temperature, in a grain:water proportion of 1:2. The soaked grains are then drained for 10 to 15 minutes on a plate perforated with holes of 1 to 1.25 mm.
A soup is prepared, in a tank fitted with a stirrer, by successively
5 adding 0.33 kg of disodium phosphate, 6.7 kg of sugar, 7.9 kg of millet flour,
5.8 kg of pregelatinized cassava flakes and 2.5 kg of palm oil to 37.5 1 of water. Gentle stirring is maintained during the mixing phase, then the mixing is continued at low speed for 60 seconds so as to obtain a homogeneous soup. Next, the softened millet grains are added to the soup and mixing is
0 carried out at high speed for 10 seconds, and then for 1 minute at low speed.
The soup containing the whole millet grains is then cooked by injecting steam at 120°C for 4 to 5 minutes. The amount of solids in the soup obtained after cooking and “flash” treatment is 44-48%. The said soup is then dried on a two-cylinder dryer at 189°C, the spacing between the rollers being from
5 0.55 to 0.6 mm.
ri/P? 9 9/01326
The film obtained has a thickness of 0.7 - 0.85 mm as regards the grains and of 0.6 - 0.65 mm between the grains. Its percentage of moisture is
- 6%. If necessary, the film is rapidly dried with hot air to achieve these
ΑΡθΜ *59
- Ί values. The film is then reduced to flakes in a mill with a 4 mm screen. The flakes have a density of between 200 and 250 g/1.
In order to obtain a sweetened product, 65% of millet flakes are 5 mixed with 35% sugar. The mixing is carried out dry in a mixer. The final product has a density which ranges from 350 to 450 g/1.
The dehydrated product obtained remains stable for several months; it can be eaten after rapid cooking for 5 to 7 minutes, which allows a delicious nourishing porridge to be obtained. The porridge obtained can be eaten as it is or with milk.
Example 2, flavoured millet flakes
In order to prepare flavoured millet flakes, 64% of flakes are prepared according to Example 1, and the following are then added thereto, by drymixing in a mixer:
34.3% sugar
0.80% ginger powder
0.54% lemon powder
0.36% citric acid.
Example 3, corn flakes for porridge m
τΟ «κ, cn co ci a
Com grains are cleaned, the germ is removed from the husk and they are fragmented into groats of between 1 and 4 mm in size. Next, corn-based flakes are prepared according to the process described for millet in Example
1. The proportions are as follows: 50 kg of germ-free white com groats, 7.2 kg of sugar, 6.8 kg of pregelatinized cassava flakes, 4.84 kg of de-germed
0 white com flour, 1.36 kg of vegetable oil, 0.4 kg of disodium phosphate and 50 1 of water.
In order to obtain a sweetened product, 66% of the com flakes obtained by the process as described in Example 1 for the millet flakes, are
5 dry-mixed in a mixer with 34% sugar.
Example 4, corn flakes for instant porridge
APO 01 1 RG w* **»
- 8 The white com grains are prepared as described in Example 3, and are then fragmented into semolina. The semolina is used directly in the soup without presoaking. The proportions for the preparation of the soup are as follows: 48.8 kg of de-germed white com flour, 38.4 kg of de-germed white com semolina flour, 9.1 kg of sugar, 2.8 kg of vegetable oil, 0.9 kg of disodium phosphate and 108.2 1 of water.
In order to obtain an instant product, the soup is cooked at 130°C for 5 to 6 minutes.
During the step of drying on rollers, the spacing between the rollers is adjusted to the minimum, 0.3 - 0.45 mm, and the screening is carried out with a 2 mm screen. The com flakes obtained are then dry-mixed with white sugar in a proportion of 40 kg of com flakes per 20 kg of sugar.
An “acidified” variant can be prepared by adding 0.55 kg of citric acid and 20 kg of sugar to 40 kg of com flakes.
Claims (11)
- Claims1. Cereal-based dehydrated food, in the form of precooked flakes comprising whole or fragmented, crushed dehulled cereal grains and5 whole or fragmented, crushed dehulled cereal grains in a pulverulent mixture based on cereal flour, the said food, once rehydrated, having a heterogeneous particulate structure.
- 2. Food according to claim 1, in which the cereal grains are millet, com, l o sorghum or rice grains.
- 3. Food according to claims 1 or 2, in which the proportion of crushed whole grains is not less than 30% by weight of the finished product.15
- 4. Food according to any of claims 1 to 3, in which the pulverulent mixture comprises flour of a cereal, preferably the same as that of the grain, a binder, sugar and a fat.
- 5. Food according to claim 3, in which the binder is a pregelatinized o2 0 starchy compound and more particularly cassava starch or flakes, a ***>gum or a hemicellulose.σ>
- 6. Food according to any of claims 1 to 5, comprising additives such as vitamins, minerals, added sugar or flavourings. f ,,K_'2 5
- 7. Process for preparing a cereal-based dehydrated food, according to Claim 1, in whichi) a soup is prepared comprising cereal flour, a binder, sugar, a fat and whole or fragmented, dehulled cereal grains which have been3 0 rehydrated beforehand, ii) the soup is cooked, iii) the said soup is compressed and dried as a film which is then reduced into flakes.35
- 8.Process according to claim 7, in which the proportion of whole or fragmented, dehulled cereal grains incorporated in the soup is between 35 and 70%.APO Ο ί ΐ κ q- 10
- 9. Process according to claims 7 or 8, in which the soup is cooked by injecting steam at 120 - 130°C for 4 to 6 minutes.
- 10. Process according to any of claims 7 to 9, in which the step of compression and drying of the cooked soup is carried out on rollers, preferably by the two-cylinder technique.
- 11. Use of the dehydrated food according to any of claims 1 to 6, for the preparation of broths or porridges, the said food being eaten after rapid cooking or by rehydration in a hot edible liquid.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP98201455A EP0963705A1 (en) | 1998-05-07 | 1998-05-07 | Cereal flake comprising embedded whole or fragmented cereal grains, and process for making it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AP9901526A0 AP9901526A0 (en) | 1999-06-30 |
| AP1159A true AP1159A (en) | 2003-06-30 |
Family
ID=8233677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| APAP/P/1999/001526A AP1159A (en) | 1998-05-07 | 1999-05-03 | Cereal-based dehydrated food and process for its preparation. |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0963705A1 (en) |
| AP (1) | AP1159A (en) |
| ID (1) | ID23027A (en) |
| ZA (1) | ZA993152B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1997388A1 (en) * | 2007-06-01 | 2008-12-03 | Nestec S.A. | A cereal molded snack |
| WO2018195220A1 (en) * | 2017-04-18 | 2018-10-25 | Just, Inc. | Power porridge |
| TWI724884B (en) * | 2020-04-30 | 2021-04-11 | 佳格食品股份有限公司 | Method for fixing solid particles to dry sheet |
| BE1028974B1 (en) | 2020-12-30 | 2022-08-01 | Belourthe | Process for manufacturing a plurality of dry instant cereal products |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1050307A (en) * | 1900-01-01 | |||
| GB804923A (en) * | 1955-04-18 | 1958-11-26 | Kellog Co | Improvements in or relating to ready-to-eat food products |
| US3792956A (en) * | 1970-01-14 | 1974-02-19 | Quaker Oats Co | Instant corn grits |
| FR2620906A1 (en) * | 1988-09-28 | 1989-03-31 | Nabisco Brands Inc | Process for preparing a cereal |
| EP0626138A1 (en) * | 1993-05-25 | 1994-11-30 | The Quaker Oats Company | Process for preparing ready-to-eat cereal flakes |
-
1998
- 1998-05-07 EP EP98201455A patent/EP0963705A1/en not_active Withdrawn
-
1999
- 1999-04-19 ID IDP990350D patent/ID23027A/en unknown
- 1999-05-03 AP APAP/P/1999/001526A patent/AP1159A/en active
- 1999-05-06 ZA ZA9903152A patent/ZA993152B/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1050307A (en) * | 1900-01-01 | |||
| GB804923A (en) * | 1955-04-18 | 1958-11-26 | Kellog Co | Improvements in or relating to ready-to-eat food products |
| US3792956A (en) * | 1970-01-14 | 1974-02-19 | Quaker Oats Co | Instant corn grits |
| FR2620906A1 (en) * | 1988-09-28 | 1989-03-31 | Nabisco Brands Inc | Process for preparing a cereal |
| EP0626138A1 (en) * | 1993-05-25 | 1994-11-30 | The Quaker Oats Company | Process for preparing ready-to-eat cereal flakes |
Also Published As
| Publication number | Publication date |
|---|---|
| ID23027A (en) | 2000-01-06 |
| ZA993152B (en) | 2000-11-06 |
| AP9901526A0 (en) | 1999-06-30 |
| EP0963705A1 (en) | 1999-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Anglani | Sorghum for human food–A review | |
| WO2020038601A1 (en) | Cooked meat substitute and production thereof from plant material | |
| US4233327A (en) | Process for producing instant-cooking rice | |
| JP5428003B2 (en) | Processed foods using rice-based ingredients and their manufacturing methods | |
| US7396555B2 (en) | Method for making a low carbohydrate dough | |
| EP0662788B1 (en) | Process for preparing rapidly rehydratable foodstuff for adding to instant soup or the like | |
| US3640729A (en) | Instant oat cereal product | |
| CN101605462A (en) | Snack Chips Containing Buckwheat Hulls | |
| RU2732917C1 (en) | Whole-grain protein chips and their production method | |
| US20050271787A1 (en) | High protein, low carbohydrate pasta | |
| JP3176922B2 (en) | Resjume pasta and its preparation | |
| US3640728A (en) | Instant oat cereal product | |
| AP1159A (en) | Cereal-based dehydrated food and process for its preparation. | |
| Rao et al. | Sorghum | |
| US3162535A (en) | Preparation of directly consumable food ration wheat products | |
| JP2004222550A (en) | Improving the quality of processed cereal foods | |
| CN101228931A (en) | Production method of nutritional instant oatmeal with soybean-oat or soybean-corn as raw material | |
| KR101226932B1 (en) | One-time using cup scorched rice soup using lotus roots and method for making thereof | |
| JPS63287452A (en) | Granular rice product for instant cooking and method for producing the same | |
| CN102639004A (en) | High milk content cereal bar | |
| CN105341049A (en) | Multi-cereal cake pre-blending powder with taste of cocoa | |
| US3505078A (en) | Process for preparing a honey-graham flavored cereal | |
| US12156531B1 (en) | Grain-based infant cereal and method of making same | |
| KR970019911A (en) | How to make instant pumpkin soup | |
| EA002015B1 (en) | Process for cooking grain-based dry nutrient mixture |